2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted
butter, cut into 1/4-inch cubes
1 cup heavy cream
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup fresh raspberries
For the Almond Glaze:
1 cup powdered sugar
4-5 tablespoons heavy cream or milk
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a nonstick pad and set aside.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)
Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.
Place scones on prepared baking sheet. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!
Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.
Taken from www.twopeasandtheirpod.com